Christmas is meant to be comforting, and what is more comforting at the close of the year than a glass of mulled wine and a mince pie? Keep an eye out for more of our sumptuous Christmas staples, but making the humble mince pie is an ideal way to spend a lazy Sunday afternoon with the radio on, or even with the grandkids.
As you may know, the mince pie did not begin as a rich and fragrant sweet treat. As the name suggests, ‘mince’ was the main ingredient, with one recipe calling for an entire leg of mutton! They weren’t originally a delicate party nibble, they used to serve many people, how we’d imagine a normal meat pie today.
However, during Oliver Cromwell’s reign of England, anything deemed to ‘frivolous’ regarding the Christian faith was banned: there is speculation that mince pies may have even been banned!
Mincemeat can be made all year round in preparation for Christmas, so if you haven’t made it yet, now is the perfect time! Of course this recipe is perfect for mince pies, but home-made mincemeat is a great present for Christmas, and shows that you’ve taken time and you really care.
Our recipe doesn’t contain suet, and can also be easily made vegan with the substitution of butter for a dairy free alternative. The beauty of our recipe is that thanks to Hides Fine Foods’ Bulk Mixed Dried Fruit with Peel, you’re not only saving on money, but getting a premium product with minimum effort.
- 865g Hides Fine Foods’ Bulk Mixed Dried Fruit with Peel
- 145ml brandy
- 115g butter
- 1 cooking apple, chopped into small pieces
- 1tsp mixed spice
- ½ tsp ground cinnamon
- 170g muscovado sugar
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- Add all your ingredients into a large bowl and leave covered overnight.
- Spoon your mixture into a pan and heat on medium until some of the liquid evaporates and the mixture thickens.
- Store in a sterilised container, ideally a jar.
If you’d like to make Mince Pie Cases…
- 350g plain flour
- 150g unsalted butter, cubed and at room temperature
- 50g icing sugar
- 2 free-range egg yolks
- 2-3 tbsp water
- Sift the flour into a mixing bowl.
- Add in the cubed butter and icing sugar and rub together until it resembles breadcrumbs.
- Stir in the egg yolks and the water. Bring the dough together into a ball.
- Wrap the dough in cling film and refrigerate for at least 30 minutes.
- Roll the dough out on a floured surface until it is around 3mm thick.
- Grease a bun tin, and cut out 12 rounds of dough, slightly bigger than the holes in the tin.
- Carefully place and press the dough into the holes, and fill with mincemeat.
- This is now the time to make the mince pies your own! Either cut a smaller round out for a lid, or get creative with a shape for the top of the pie, perhaps a star or a Christmas tree.
- Make a slit in the top of the pie to let any steam out, and wash the tops with egg to get a lovely golden colour to your pies.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Put the pies in the fridge for 30 minutes, and then bake for 20-25 minutes or until golden brown.
- Transfer to a wire rack to cool completely, and enjoy!
The information in this article is correct to the best of our knowledge at the time of publication. Hides Fine Foods takes no responsibility for the subsequent use or application of the information provided in this article.